Berry Ice Cream
|Evaporated whole milk||12 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Pureed strawberries||2 Cup (32 tbs) (Use Strawberries, Raspberries Or Blueberries)|
|Nonfat dry milk powder||1 Cup (16 tbs)|
Cook cornstarch, evaporated milk and sugar over medium heat until thickened.
Soften gelatin in water, heating over low heat to dissolve.
Place cooked custard, gelatin, berries and dry milk in a food processor or blender and mix until well blended.
Place in an ice cream freezer and manufacturer's directions.
Or, freeze in a shallow pan until slushy.
Take from freezer and beat until smooth.
Refreeze until ice is solid.
Soften slightly at room temperature before serving.